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Moist Chocolate Raspberry Cake

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A delightful treat combining rich chocolate flavors with tart fresh raspberries, perfect for any occasion.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 2 cups fresh raspberries
  • 1 cup heavy cream
  • 8 oz semisweet chocolate

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
  3. Add eggs, milk, oil, and vanilla to the dry ingredients. Beat with an electric mixer for 2 minutes.
  4. Stir in boiling water until combined (the batter will be thin).
  5. Pour the batter evenly into the prepared pans.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the cakes in pans for 10 minutes, then remove from pans and cool completely.
  8. To make the raspberry filling, mash half of the raspberries and gently fold in the remaining whole berries.
  9. For the ganache, heat the cream until just boiling, then pour over the chopped chocolate. Let sit for 5 minutes, then stir until smooth.
  10. Once the cakes are cooled, spread raspberry filling between the layers.
  11. Cover the top and sides of the cake with ganache. Decorate with fresh raspberries on top.
  12. Slice and serve to enjoy your Moist Chocolate Raspberry Cake!

Notes

Serve the cake chilled or at room temperature. Pair with vanilla ice cream or whipped cream for an extra treat.

Nutrition

Find it online: https://tashirecipez.com/chocolate-raspberry-cake-moist-texture/

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